Flat Chocolate Chip Chickpea Cookie Cake

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I’ve seen quite a lot of recipes calling canned chickpeas for chocolate chip cookies and cakes/pies, and it looked fascinating so I wanted to try it. It turned awesome, except one little thing, the can taste. I don’t know why, but I noticed when food has been in cans, there’s always a strange taste, even COCONUT MILK that’s been canned taste nothing like the carton version.

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So perhaps it would be great to make your own cooked chickpeas if you get the chance (or time), but other than that, chickpeas are really a great replacement to flour because the consistency is so similar, and it’s super healthy as well!

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Note: Canned chickpeas may result in a strange “canned chickpea” taste. If you want to avoid that, use dried chickpeas and cook them yourself. Though that will take much longer. Because I didn’t cook the chickpeas, I wasn’t able to include a recipe for that. Try looking online for how to cook chickpeas.

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Flat Chocolate Chip Chickpea Cookie Cake

1 can cooked chickpeas (a little under 2 cups)
1/4 cup almond butter (or peanut butter)
2 tablespoons pure maple syrup
1 tablespoon finely shredded coconut
1 tablespoon rice milk powder
1 tablespoon ground flaxseed meal
2 teaspoons pure vanilla extract
1 teaspoon molasses
1 teaspoon baking powder
2 tablespoons teaspoon vegan chocolate/carob chips (eg Sunspire, Enjoy Life)
1 tablespoon virgin coconut oil

Preheat oven to 350°F (176°C).

Drain the chickpeas from the can, and use a potato masher to mash it very finely. You can also use a food processor if you want, but I didn’t want to go through the trouble.

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Add the almond butter, maple syrup, coconut, rice milk powder, ground flaxseed meal, vanilla extract, molasses and baking powder. Use a spoon and vigorously until the almond butter has dissolved well into the mashed chickpeas and the rest of the ingredients are mixed evenly.

Add the chocolate chips and give it a gentle stir. Finally, add the virgin coconut oil and stir once or twice very gently.

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Spray some non-stick cooking oil in a round cake pan and spoon the dough into the pan and spread it evenly. It should be a relatively thin layer.

Bake in the oven for about 30-35 minutes, then allow it to cool down. Note that if your layer is thicker, it may take even longer to bake.

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Flat Chocolate Chip Chickpea Cookie Cake
Serves: 2
 

Ingredients
  • 1 can cooked chickpeas (a little under 2 cups)
  • ¼ cup almond butter (or peanut butter)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon finely shredded coconut
  • 1 tablespoon rice milk powder
  • 1 tablespoon ground flaxseed meal
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon molasses
  • 1 teaspoon baking powder
  • 2 tablespoons teaspoon vegan chocolate/carob chips (eg Sunspire, Enjoy Life)
  • 1 tablespoon virgin coconut oil

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Drain the chickpeas from the can, and use a potato masher to mash it very finely. You can also use a food processor if you want, but I didn’t want to go through the trouble.
  3. Add the almond butter, maple syrup, coconut, rice milk powder, ground flaxseed meal, vanilla extract, molasses and baking powder. Use a spoon and vigorously until the almond butter has dissolved well into the mashed chickpeas and the rest of the ingredients are mixed evenly.
  4. Add the chocolate chips and give it a gentle stir. Finally, add the virgin coconut oil and stir once or twice very gently.
  5. Spray some non-stick cooking oil in a round cake pan and spoon the dough into the pan and spread it evenly. It should be a relatively thin layer.
  6. Bake in the oven for about 30-35 minutes, then allow it to cool down. Note that if your layer is thicker, it may take even longer to bake.


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